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Official-Lab-SHeet 2.1
Official-Lab-SHeet 2.1
Steps/Procedure:
Mis-en-Place
1. Perform hand washing technique. Prepare the materials needed. Wore Personal Protective
Equipment.
Procedure:
1. Select good quality raw materials.
2. Sliced meat materials ¼ inch thick.
3. Hydrate ISP powder in water. Mix until smooth and glossy.
4. Measure/weigh curing mix and seasonings.
5. Mix hydrated ISP with the meat until well blended.
6. Add curing mix and blend well.
7. Add the seasoning mix and continue mixing until thoroughly blended.
8. Cure mixture either at room temperature, 8-12 hours, or refrigerator temperature, 1-2 days.
9. Package into desired weights and seal.
10. Freeze
Assessment Method/s:
1. Demonstration
CRITERIA
Did you……… YES NO
Mis-en-place
1. Perform hand washing technique. Prepare the materials
needed. Wore Personal Protective Equipment.
Procedure
1. Select good quality raw materials.
2. Sliced meat materials ¼ inch thick.
3. Hydrate ISP powder in water. Mix until smooth and glossy.
4. Measure/weigh curing mix and seasonings.
5. Mix hydrated ISP with the meat until well blended.
6. Add curing mix and blend well.
7. Add the seasoning mix and continue mixing until thoroughly
blended.
8. Cure mixture either at room temperature, 8-12 hours, or
refrigerator temperature, 1-2 days.
9. Package into desired weights and seal.
10. Freeze
PERFORMANCE RUBRIC
CRITERIA
5 4 3 2
Perform all the Perform all the steps & Perform all the steps Perform all the steps
Workmanship steps & procedures procedures correctly & procedures & procedures
(x3) correctly and and independently at 5 correctly and correctly but with
independently at minutes beyond given independently at 10 guidance of the
the given estimated estimated time. minutes beyond the instructor at 10
time. given estimated time. minutes above
beyond the given
estimated time.
Accuracy Select all Select most appropriate Select some Select some
(x2) appropriate materials, equipment, appropriate materials, appropriate materials,
materials, tools & utensils with equipment, tools & equipment, tools &
equipment, tools & correct measurements utensils with correct utensils with few
utensils with measurements wrong measurements.
correct
measurements
Work Habit Exhibit carefulness Exhibit carefulness in Exhibit carefulness in Did not exhibit
(x2) in handling handling materials most handling materials carefulness in
materials all of the of the time, and follows seldomly, and handling materials
time, and follows GMP & SOP with follows GMP & SOP most of the time, and
GMP & SOP with Complete PPE. with Complete PPE. did not follow GMP
Complete PPE. & SOP with
incomplete PPE.
Achieve the Achieve most of the Achieve some of the Did not achieve the
standard standard appearance, standard appearance, standard appearance,
Quality of appearance, color, color, taste, texture, and color, taste, texture, color, taste, texture,
Finished taste, texture, and complete with and complete with and without
complete with packaging and label. packaging and label. packaging and label.
Product packaging and
(x3) label.
Total Score: 50/50